Dark Chocolate Almond Toffee

1 cup unsalted butter
1 1/2 cups granulated sugar
1 tablespoon light corn syrup
1 1/4 cup finely chopped almonds
12 ounces dark chocolate, chopped

Line a jelly roll pan with foil and nonstick spray. In medium sauce pan,
heat butter, sugar, corn syrup and 2 tablespoons water. Heat over medium
heat to melt butter. Cook mixture about 12 minutes until golden brown and
reaches 300 degrees. Do not stir. Remove from heat and carefully stir in
1 cup chopped almonds. Quickly pour toffee onto prepared pan and spread
to edges. Let stand for 30 minutes. Melt half of the chocolate in
microwave on high for 45 seconds. Stir to smooth and spread over top of
cooled toffee. Refrigerate for 20 minutes.

Once firm, flip over onto a sheet of waxed paper and remove foil.
Microwave remaining chocolate on high for 45 seconds and stir until
smooth. Spread over toffee bar, sprinkling with remaining 1/4 cup of
almonds. Refrigerate for 20 minutes more. Once chocolate is firm, break
bar into 2 inch pieces. Store in airtight container at room temperature
for up to 4 weeks.

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